Preparing A Blueberry Clafoutis

This blueberry clafoutis is an American version of a French classic which often uses cherries instead. This recipe is extracted from the cookery book French Cookbook – Bordeaux Cuisine by James Newton which takes simple recipes and adapts them to USA tastes. Blueberries are usually sourced from the USA and this clafoutis and can also use bilberries which are the European equivalent.

Ingredients:

• One pint fresh blueberries, rinsed and drained
• three eggs
•  one egg yolk
• one cup white sugar
• 1 cup milk
• 1 teaspoon of vanilla extract
• ¾ cup all-purpose flour, sifted
• one pinch of salt
• 1 tablespoon of icing sugar or confectioner’s sugar

Preparation:

1. Preheat oven to 350°F or 175°C.  Lightly grease an 8 by 8 inch baking dish.
2. Arrange the blueberries over the bottom of the prepared baking dish.  Whisk together the eggs and egg yolk until light and fluffy.  Stir in the sugar, and continue whisking until mixture thickens.  Whisk in the milk, vanilla extract, sifted flour, and salt, one at a time, until mixture is light and airy.  Pour the mixture over the berries  to cover evenly.
3. Bake on the centre rack in a preheated oven until the top is golden and springs back when touched, about 45 minutes.  Cool slightly, and cut into eight equal pieces, dust with icing sugar, and serve immediately.